Recipe for pork cutlets w/spiced cranberry apple chutney
I got a little creative with my dinner ideas...I made this recipe myself with what I had in the house...tired of the same old pork chops! LOL.
Ingredients:
6 - (1/2' thick) boneless pork cutlets
1/2 cup chicken stock
1 - small onion, thinly sliced
1/4 cup dried cranberries
1 and 1/2 cups thinly sliced apples (whatever kind you prefer)
2 T. canola oil
2 T. brown sugar
1/4 teaspoon of cinnamon
Optional:
dash nutmeg
dash ground ginger
1) Season pork cutlets on both sides w/salt & pepper.
2) Heat canola oil and brown cutlets in skillet. Set aside in a wam dish.
3) Add onions to skillet and cook til translucent. Add cranberries and chicken stock and bring to a boil, allowing the stock to reduce and cranberries to soften.
4) Add brown sugar, cinnamon, nutmeg, ginger and apples stirring to incorporate. Bring back to a boil and cover until apples are tender. (You may need to add a little chicken stock if skillet is dry.)
5) Once apples are cooked, add pork back into skillet and heat through.
Garnish with crushed pecans or walnuts and serve with baked sweet potato and fresh steamed green beans. Enjoy!![]()
Ingredients:
6 - (1/2' thick) boneless pork cutlets
1/2 cup chicken stock
1 - small onion, thinly sliced
1/4 cup dried cranberries
1 and 1/2 cups thinly sliced apples (whatever kind you prefer)
2 T. canola oil
2 T. brown sugar
1/4 teaspoon of cinnamon
Optional:
dash nutmeg
dash ground ginger
1) Season pork cutlets on both sides w/salt & pepper.
2) Heat canola oil and brown cutlets in skillet. Set aside in a wam dish.
3) Add onions to skillet and cook til translucent. Add cranberries and chicken stock and bring to a boil, allowing the stock to reduce and cranberries to soften.
4) Add brown sugar, cinnamon, nutmeg, ginger and apples stirring to incorporate. Bring back to a boil and cover until apples are tender. (You may need to add a little chicken stock if skillet is dry.)
5) Once apples are cooked, add pork back into skillet and heat through.
Garnish with crushed pecans or walnuts and serve with baked sweet potato and fresh steamed green beans. Enjoy!
